There’s a particular evening I remember—work dragged on longer than I hoped, and by the time I got home, the hunger was downright loud. The kitchen was a mess from earlier attempts at fancy meals that felt too complicated, and honestly, I just wanted something simple but satisfying. That’s when skillet chicken hibachi felt like a small victory. The sizzle of chicken hitting the hot pan, the scent of garlic mingling with soy sauce and a touch of sweetness, it pulled me out of that tired zone. I didn’t measure exactly every ingredient, just went with the flow, and it turned out better than I expected. The vegetables still had a snap to them, and the sauce was rich but not overdone. I might have almost burned the garlic once or twice, but that added a little character.
It’s a quick dish that feels far from rushed. The chicken comes out tender and golden, while the veggies bring color and crunch, making every bite balanced and lively. I usually pair it with simple steamed rice, but sometimes noodles work just as well if I’m feeling a bit lazy. This meal never fails to remind me that fuss-free food can still feel like a treat. And the best part? It leaves enough time to actually relax afterward instead of cleaning up for hours.
- The sauce strikes a perfect balance between savory and subtly sweet, without overpowering the fresh veggies.
- It’s simple — and that’s kind of the point. No need for complicated prep or long waits.
- The vegetables keep a lively texture, so you don’t end up with mushy leftovers.
- It’s a great way to use whatever fresh veggies are lurking in your fridge; I’ve swapped out mushrooms for bell peppers or snap peas when needed.
Even if you’re not a seasoned cook, this recipe feels approachable and forgiving. You might have to watch the heat a little so nothing burns, but otherwise, it’s smooth sailing to a tasty dinner.
Print
Skillet Chicken Hibachi
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and flavorful skillet chicken hibachi recipe featuring tender chicken, crisp vegetables, and a savory homemade hibachi sauce. Perfect for a delicious weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil, divided
1 medium onion, sliced
1 cup sliced mushrooms (white or cremini)
1 cup broccoli florets
1 medium carrot, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 teaspoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon ground white pepper
2 green onions, thinly sliced
1 tablespoon butter
Instructions
In a small bowl, combine soy sauce, mirin, sake, sugar, sesame oil, and ground white pepper. Stir until sugar dissolves and set aside as hibachi sauce.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon vegetable oil to the skillet.
Add the sliced onion, mushrooms, broccoli florets, and carrot slices to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared hibachi sauce over the chicken and vegetables. Stir well to coat everything evenly.
Add the butter and stir until melted and the sauce slightly thickens, about 1-2 minutes.
Remove from heat and garnish with sliced green onions.
Serve hot with steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
When it comes to equipment, a sturdy skillet or sauté pan works best here—nothing fancy needed. After cooking, I like serving this right from the pan for that casual, family-style vibe. Sometimes I throw a handful of chopped cashews or a drizzle of extra sesame oil on top for a little twist. If you want to change it up, swapping broccoli for green beans or adding a splash of chili sauce can bring a new dimension, although I haven’t tested these swaps enough to say they’re foolproof. Also, if you want to keep it vegetarian, tofu can be a decent stand-in, but it changes the texture quite a bit.
FAQ
Can I make this gluten-free? Probably, if you swap soy sauce for tamari or a gluten-free alternative, but be mindful that the flavor might shift slightly.
How long does it keep? Leftovers stored in the fridge usually last about three days and reheat well in a skillet.
What can I serve it with? Steamed rice is classic, but noodles or even cauliflower rice work for a lower-carb option.
Ready to give your weeknight meals a flavorful upgrade? Save this skillet chicken hibachi for nights when you want something quick but satisfying. You’ll find yourself reaching for this recipe more often than you think.